Passionate about the power and impact of workforce development and career and technical education, bringing well-rounded experience in hands-on, competency-based instruction, pedagogy, and classroom management. Recognizing the value of employee and student diversity, prioritizing individual needs in approach.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Culinary Arts Instructor
Dauphin County Technical School
08.2014 - Current
Prepared lesson plans for classroom instruction of credited technical and occupational courses.
Implement effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
Establishes and maintains effective student behavior expectations, procedures, and discipline
Partner with local businesses to maintain Occupational Advisory Committee, ensuring that course content remained relevant to industry needs.
Implements appropriate instructional methods and materials to meet program and school objectives
Increased student success rate through consistent evaluations, constructive feedback, and tailored support.
Keep current with developments in subject area curriculum, technical, and career trends and teaching resources and methods.
Direct college-level instruction along with full service restaurant and catering management and operation.
Designed hands-on lesson plans for up to 90 students every semester.
Chef/Kitchen Manager
Messiah College Dining Services
04.2010 - 07.2014
Supervised daily planning and production for all meals in an 800-seat dining facility
Responsibilities included menu and recipe development, food and labor cost controls, sanitation, and food safety, hiring and training of a diverse team of 20+ kitchen employees, management of student nutrition and special dietary programs, and planning and execution of high-end catering and special events
Chef de Cuisine
Ansill Food & Wine
05.2006 - 09.2009
Responsible for daily preparation and execution of an upscale, Euro-centric small-plates menu
Maintained inventory, food cost and labor controls
Trained and managed a staff of 10 kitchen employees, including student interns
Created seasonal dishes, daily specials and menus for large parties and special events
Line Cook
Tangerine
12.2004 - 05.2006
Developed organizational skills needed to execute a diverse menu in a high-volume, upscale atmosphere
Responsible for preparation and control of menu items for various kitchen stations
Education
B.P.S. - Culinary Arts and Service Management
Paul Smith's College
Paul Smiths, NY
12.2004
A.A.S. - Culinary Arts
Paul Smith's College
Paul Smiths, NY
12.2002
Skills
Project-based learning
Teamwork and collaboration
Attention to detail
Excellent communication
Student engagement
Career guidance
Certification
Commonwealth of Pennsylvania, Department of Education, Career and Technical Instructional II- Quantity Foods- Certification